Trim Healthy Mama Zucchini Muffins

Trim Healthy Mama Zucchini Muffins

These sugar-free, gluten-free Zucchini Muffins are a tasty S (satisfying) breakfast or snack on the Trim Healthy Mama plan. Shredded zucchini keeps these muffins moist during baking. 

Trim Healthy Mama Zucchini Muffins


(makes about 8 muffins)

Ingredients for Trim Healthy Mama Zucchini Muffins

Preheat oven to 375. Prepare a muffin tin with liners. In a large bowl mix together coconut oil and chosen sweetener until creamy. The sweetener may still be grainy after mixing, and that’s okay.


Add eggs and mix well. Add zucchini, vanilla extract, and apple cider vinegar and mix.

Making Trim Healthy Mama Zucchini Muffins

Add coconut flour, almond flour, cinnamon, and baking powder.

making Trim Healthy Mama Zucchini Muffins

Mix well. There might be an odd xylitol chunk or two – don’t worry about it. It all bakes together nicely.

making Trim Healthy Mama Zucchini Muffins

Spoon batter into prepared muffin tins. Bake at 375 for 25-30 minutes until cooked through.

making Trim Healthy Mama Zucchini Muffins

And… ignore my hideous muffin pan. I should get a new one – but I’m attached to this ugly one. We’ve been through a lot of muffins together. And mini meatloaves.

The finished product is a moist zucchini muffin, not too sweet, and very satisfying when you’re hankering for a baked goodie to start your day. Bake up a batch and enjoy two (or, three, if you’re like me) and then store the rest in a sealed container in the refrigerator. Or place in a ziplock bag and freeze until needed. To reheat frozen muffins wrap in a paper towel and microwave for 45 seconds to one minute.

My hubby and I are really enjoying losing weight on the Trim Healthy Mama plan! It’s been about seven weeks and he’s lost almost 16 pounds and I’ve lost 12! I think we need a celebratory zucchini muffin.

Trim Healthy Mama Zucchini Muffins

Trim Healthy Mama Zucchini Muffins
Yields 8
These sugar-free, gluten-free Zucchini Muffins are a tasty S (satisfying) breakfast or snack on the Trim Healthy Mama plan.
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  1. 4 tablespoons coconut oil
  2. 1/3 cup xylitol or Truvia or 1/3 cup of the official Trim Healthy Mama Sweet Blend
  3. 3 eggs
  4. 1 cup shredded zucchini
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon Apple Cider Vinegar
  7. 1/3 cup coconut flour
  8. 1/3 cup almond flour
  9. 1 teaspoon cinnamon
  10. 1 teaspoon baking powder
  1. Preheat oven to 375. Prepare a muffin tin with liners.
  2. In a large bowl mix together coconut oil and xylitol until creamy. The sweetener will be grainy after mixing, and that's okay.
  3. Add eggs and mix well.
  4. Add zucchini, vanilla extract, and apple cider vinegar and mix.
  5. Add coconut flour, almond flour, cinnamon, and baking powder.
  6. Mix well. There might be an odd xylitol chunk or two - don't worry about it. It all bakes together nicely.
  7. Spoon batter into prepared muffin tins.
  8. Bake at 375 for 25-30 minutes until cooked through.
The Coers Family
Please note: there are affiliate links on this page. You’re not obligated to buy anything, but when you do make purchases through these links our family receives a small percentage of the sales. Which helps me buy more zucchini and muffin liners and stuff. 

57 thoughts on “Trim Healthy Mama Zucchini Muffins

  1. Julie c

    Looks good! Is it baking soda or powder (as in the pic)?

    1. amandacoers

      Oops! Good catch! It’s baking powder. I need to fix that ASAP. I’m outside with the kiddos. Hopefully I can correct that in the next couple of hours. Thanks for the heads up 🙂


      Is there no salt?

  2. Stephanie Guertin

    Oh, so happy to have found you! I’m trying to build up my THM recipe collection, and your’s look so yummy! I don’t feel comfortable enough to tweak my own yet, but when I do I want to start sharing with my own website. Until then, I hope you’ll let me enjoy trying your recipes instead 🙂

    1. amandacoers

      Hi Stephanie 🙂 thanks for visiting my blog! I’m sure you’ll be tweaking recipes soon and I can’t wait to see your creations!

  3. Laura Hinton

    Amanda, I am a very “newbie” THM.
    This recipe is an S. Does that mean it can be eaten with an S breakfast of eggs & sausage?
    I’ve really enjoyed reading through your recipes and especially appreciate when you suggest other foods in order to plan a meal.

    1. amandacoers

      Hi Laura 🙂 welcome to THM! I’m pretty new too. Because this is an S you can have a muffin with eggs and a little meat. It should be just fine.

  4. Leigh Reeves

    Do you know the carb count?

    1. amandacoers

      No I’m sorry, Leigh, I haven’t added those numbers up yet. I’ll try to work on that soon 🙂

      1. Leigh Reeves

        Okay, Thanks!!!

  5. Fiddledeedee

    Do you have a suggestion for a substitute for the almond flour? I have 2 kids with nut allergies. Thanks! Can’t wait to try!

    1. amandacoers

      You might be able to try flaxseed meal 🙂 it will alter the texture slightly

  6. Jane Bell

    Amanda for some reason I can’t print this off. Sure would like to have a copy.

    1. amandacoers

      Hi Jane – I’m sorry about that. Are you getting an error message? You may need to enable pop-ups. If all else fails you could highlight the text, copy and paste into a document and print that.

  7. Diana

    Hi Amanda, Silly question here — do you cook the zucchini first? Thanks!

    1. amandacoers

      Hi Diana 🙂 no, you don’t have to cook the zucchini first. Just cut the tip off and run the zucchini across a cheese grater.

      1. Diana

        Thank you!

  8. Lindsay

    I assume it would work ok with flax eggs?

  9. Ann

    I should tell you that I am absolutely infatuated with this recipe. 🙂 I stumbled upon it a month or two ago and made a batch. Since then I’ve been making double-batches about once a week. Ha! Truly amazing. Besides being Celiac I also have type 1 Diabetes and these have only a minimal impact on my blood sugars. Just shared the link to them on my new facebook page, My Diabetic, Gluten Free Life. I’ve shared it numerous times on my personal page too. I can’t get enough of these muffins! 🙂 THANK YOU!

    1. amandacoers

      You made my day, Ann! 🙂 I’m so glad you liked them!

      1. Ann

        I just have one thing to say: *drool* 😉

        Actually, two things. Newbie me forgot, my page is called My Gluten Free, Diabetic Life (not the other way around). 🙂

        Keep on keeping on!

  10. Sheryl

    Hi, have you ever tried this as a bread? I really want zucchini bread and would love your thoughts on how this o would work in a loaf”

    1. Serra

      I did. Taste amazing as a bread!

  11. jmartin0991

    If you can’t find coconut flour can you just double the amount of almond flour?

  12. Nancy

    Can I use all almond flour…I do not have coconut flour

  13. Cindy

    What are the nutrition facts? Carbs? Fat? Calories?

  14. charlene hillis

    I made these today. They were very tasty but a little crumbly. Did I not mix the batch well enough?

    1. amandacoers

      Hi Charlene 🙂 Sometimes coconut flour can be very dry and soak up a lot of the moisture. You might try adding a little more almond milk, about a tablespoon at a time for a more moist result.

  15. Bev

    Please don’t recommend Truvia, it is deadly. Look up the info on it.

    1. amandacoers

      Hi Bev – yes, Truvia is deadly, to fruit flies. I definitely don’t recommend making these muffins if you have fruit fly pets. Truvia is safe for humans, however. In fact, they’re looking into making a human-safe pesticide using Truvia. And I hope they develop that soon, because Lord knows the other pesticides are really messing us all up. That and GMOs.

  16. Leanne

    Delicious and super moist. My family LOVES them. Thank you for sharing.

  17. Amy Martin

    just found your recipe, then read a little about you and i’m laughing cause even though I go by my nickname of Amy, My name is Amanda, I’m married to a Scott & we have 7 kids!!!! So I must have to make these zuchini muffins today! thanks for sharing!!

    1. amandacoers

      Oh my goodness – that’s AWESOME! 😀 You sound like a super cool lady! 😉 lol

  18. serra

    Making this as a bread now. Can’t wait till it comes out, the batter was delicious. I used honey instead of the sweeteners you suggested. Next time I will probably try my coconut palm sugar as it and honey are soooo much better for you than the nasty xylitol and trivia.

  19. Melissa

    Hi! This recipe looks so yummy and my zucchini has done well in my garden, so I decided to give it a try. I just made these this evening but was hoping you could offer some thoughts. I “thought” I followed the directions but I had trouble with them getting done in the middle and even when the outside was practically burnt the insides were still really squishy and tasted grainy instead of like fluffy muffins. Have you ever had this happen? I didn’t have coconut flour, so I processed unsweetened coconut in my mini-chopper until it was ground fine like flour. Do you think that would have had something to do with it. The only other thing I can think of is that I doubled the recipe. I wouldn’t think so but would any of the measurements be different if you double? Is the grainy thing just a taste thing that will get better the more I’m on THM or is it something that I did wrong? Thanks so much and thanks for the recipe! 🙂

    1. Serra

      Some recipes you can double and some you can’t. I’ve tampered with coconut and almond flour before and I’ve realized that when you make something with them you don’t want to double the recipe, you want to make two separate batches.

      1. Melissa

        Thanks! I have also ordered some actual coconut flour, so I definitely look forward to my second attempt. 🙂

    2. Emily

      The THM book says that coconut that you grind yourself and store-bought coconut are not interchangeable. It’s somewhere in the section about muffins. 🙂

  20. Carolanne

    AMAZING…first things I’ve made with almond flour that I’ve liked! I used Xylitol for my “sugar” – first THM recipe I’ve made too…SO good! Thanks for sharing!

  21. April

    Which flour would you recommend using instead of almond flour and almond milk? I have a nut allergy.

  22. Karen

    Erythritol work instead of xylitol?

    1. amandacoers

      Sure! Start out with 1/3 of what the recipe calls for sweetener, taste and add more as needed.

  23. tammi

    i don’t have coconut flour…can I do all almond, or sub coconut for flax or peanut flour?

    1. amandacoers

      You can try subbing flaxseed meal for the coconut flour. Your muffins may be a little more wet with this substitution.

  24. Jamie K

    I got the book and truthfully – I’m totally confused. Do you have a simple way to understand when we should have the S and E meals? I can’t figure out what is what anymore. Soo much info!! Help!
    How do we know when to eat S meal and E meal? Please tell me there is an easy way to do this.

    1. amandacoers

      Hi Jamie 🙂 deep breaths! It’s all gonna be okay. The great thing about THM is the ability to freestyle. You decide when you want an E or an S meal. You can have a whole day of S and a whole day of E, it’s all up to you. Generally I eat two S meals and one E meal per day. But that’s just me. I tend to like the S meals more, since they’re full of yummy cheese and butter and other healthy fats.

  25. Jane Handrich

    I’m a tweaker, added a T. cocoa and sugar free chocolate chips for chocolate chip zucchini muffins, yummy, thanks for the recipe.

  26. Cheryl Horner

    On June 18th someone mentioned that the muffins were a little crumbly and you suggested adding a little more almond milk. I am a little confused because I did not see almond milk as an ingredient. I am mixing these up now and the batter seems dryer than other muffin batters. I’ll add a bit of almond milk and see what happens. Thanks!

  27. Gayle

    Hi…have you tried this without the sweetener? If not, do you think it would still taste good. I’m struggling with the stevia and truvia tastes…..and I don’t want to use coconut palm sugar or date sugar because of the higher glycemic index…any help would be wonderful. I’m a total newbie. These look so delicious I’d love to try them soon. Thanks.

    1. Amanda Coers

      Have you tried xylitol? It tastes just like sugar. I use it for a lot of our baking. You do have to make sure to keep it away from dogs, but I really like it.

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  29. Lesli

    What is the serving size of these for breakfast if that is all you are eating?(P.S. they are delicious and I love ALL of your recipes)

    1. Amanda Coers

      Thank you! 🙂 I eat about three if it’s a meal

      1. Linda

        3 its a meal–does that mean 3 with a meal or as a snack?

        1. Amanda Coers

          Three as a meal, or one as a snack

  30. Dee Watters

    Is there a substitute for almond flour? I have nut allergies.

  31. Delie

    What a yummy way to use the zucchini from the garden! I doubled the recipe and used 1/3 cup xylitol and 3/8 tsp stevia in place of the 2/3 cup sweetener. I also substituted 1/3 cup each of oat fiber and flax meal for the 2/3 cup almond flour (much cheaper!). I didn’t have apple cider vinegar, so I used lemon juice. I guess I can’t vouch for the original recipe, but these were great!

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